Sticky Lotus Stem and Baby Corn with Peanuts

Sticky Lotus Stem and Baby Corn with Peanuts

Sticky Lotus Stem and Baby Corn with Peanuts

I’m fascinated with the lotus stem’s pattern. Can’t take my eyes off them. I’d never cooked lotus stem and baby corn before and I wasn’t even curious to. This is my first and it was good. It’s a simple stir fry of sorts. A quick wash, a quick black and a quick stir fry. I blanched it to be on the safer side so I knew it was cooked to an extent. After blanching I saw that it was slightly slimy. I washed it all off and then stir fried it in some sesame oil and garlic.

I then put together a sauce with soy, char siu, chilli garlic paste and some honey. The honey and char siu makes the dish sticky sweet and the chilli garlic paste balances the sweetness. The baby corn was quite tender already so it didn’t need much cooking. Best with rice or it can be served as a side dish.

Sticky Lotus Stem and Baby Corn with Peanuts

 

Ingredients:

Lotus stem – 1 medium (about a cup, sliced)

Baby corn – 4, cut into 3 pieces

Garlic – 1 large clove, minced

Peanuts – 2 tbsp, crushed

Spring onion – 1 tsp for garnish

Sesame oil – 1 tbsp

For the sauce:

Soy sauce – 2 tsp

Char siu – 2 tsp

Honey – 2 tsp

Chilli garlic paste – 3 tsp

A splash of water

Method:

Prep the lotus stem – using a potato peeler, peel the stem, slice it and wash well till the water is no longer ‘milky’ or cloudy.

Bring a pot of water upto a boil and drop the lotus stems in and let them blanch for around 5-6 mins. Strain and keep aside.

Bing the sesame oil upto heat. You could use another vegetable oil and then drizzle the sesame oil in the end like it’s usually done. I just didn’t have anything else while making this dish.

Saute the garlic till its fragrant and then tip in the lotus stem and baby corn. It’ll slowly get a few charred marks and that’s good.

In the meanwhile, whisk the ingredients for the sauce together and pour into the pan with a small splash of water.

Mix well and let it bubble for 5 mins. Don’t cover.

If the sauce seems less, quickly mix together some more and add.

Once the sauce has turned sticky and the water has evaporated, take it off the heat.

Garnish with spring onions and peanuts.

Ta-da!

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